1933 American Bar Guide by R C Miller

232. Minnesota Club Punch

pint green tea.

Yz pint arrack. 12 lemons. Sugar to taste. Yz pint Santa Cruz rum. Yz do. brandy. 6 quarts Pop-iPi-Ya. 1 do. champagne.

221. TEMPERANCE DRINKS 233. Lemonade (Use large bar glass)

The juice of half a lemon. Yz tablespoonful of sugar. 2 or 3 pieces of orange.

I tablespoonful of raspberry or strawberry syrup. Fill the tumbler one-half full with shaved ice, the bal- ance with water; dash with port wine, and ornament with fruits in season.

234. Lemonade (Fine for parties)

The rind of two lemons. Juice of three large do. Yz pound of loaf-sugar. I quart of boiling water.

Rub some of the sugar, in lumps, on two of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain 65